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–+ servings
Eight cooked steak bakes stacked up on top of each other on a wire rack with a blue and white cloth under the wire rack
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5 from 3 votes

Steak Bake

Bring a touch of homemade comfort with our steak bake recipe. Our steak slice is perfect for a hearty lunch or a dinner that rewards a day's hard work.
Rich, flavorful, and wrapped in a flaky pastry — it's a taste sensation you won't want to miss that beats the classic Greggs steak bake.
Prep Time10 minutes
Active Time2 hours 20 minutes
Total Time2 hours 30 minutes
Course: Dinner, Lunch, picnic, Snack
Cuisine: British, English
Keyword: beef pastry, Beef Slice, Greggs Steak Bake, greggs steak bake recipe, Greggs Style Steak Bake, homemade steak bake, how to make greggs steak bake, Puff Pastry Steak, Puff Pastry with Beef, Steak Bakes, Steak Slice
Yield: 8 Steak Bakes
Calories: 530kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

Steak Filling

  • 1 tablespoon Olive Oil
  • 1 small Onion
  • 4 cloves Garlic
  • 800 g Stewing Steak
  • 1 tablespoon Red Wine Vinegar optional
  • 2 Sprigs Thyme optional
  • Black Pepper
  • 900 ml Hot Water
  • 2 tablespoon Gravy Granules

Pastry

  • 1 Egg
  • 1 splash Milk
  • 2 x 320g pack Ready Rolled Puff Pastry Sheet

Instructions

  • Cut 800 g Stewing Steak into small cubes
    Chopping stewing steak into small cubes
  • Finely dice 1 small Onion and 4 cloves Garlic
    Chopped onion and chopped garlic
  • In a large pan heat 1 tablespoon Olive Oil and add onions, cook over medium heat for 5 minutes until softened.
    Frying chopped onion in oil and stirring with a spoon
  • Add beef and garlic into the pan stir in until meat has browned
    Chopped stewing steak, chopped garlic added to the fried chopped onion in a cooking pot
  • Add 1 tablespoon Red Wine Vinegar ( or a splash of red wine).
    Make a thin gravy using 2 tablespoon Gravy Granules and 900 ml Hot Water. (It will thicken and reduce during cooking.)
    Pouring red wine vinegar over the chopped beef cooking in a pot
  • Season with 2 Sprigs Thyme and Black Pepper
    Fresh thyme added to the steak bake filling cooking in a large cooking pot
  • Cook on the hob uncovered for 2 hours on a low heat/ simmer, stirring every 15 mins. Towards the end of the 2 hours you may need to stir more often as the gravy thickens.
    *If it gets too thick add 50ml more hot water to make more sauce.
    *If it is too thin add 1 teaspoon at a time of gravy granules to thicken the sauce.
    Cooking the steak bake mixture
  • Remove from the hob, give a good stir and allow to cool before adding it to the pastry. (this prevents the pastry from going soggy)
    Cooling down the steak bake filling in a large silver pot

Pastry

  • Preheat the oven to 200℃ fan / 220℃ / 425℉ Gas mark 7
    Roll out 2 x 320g pack Ready Rolled Puff Pastry Sheet divide each sheet into 8 equal size rectangles. (16 in total, 8 bases and 8 tops)
    A puff pastry sheet cut into eight equal size squares
  • Our sheet measured 25cm x 44cm. So we cut sheet in half 2 x 12.5cm. Then measured 4 x 11cm across.
    You may need to adjust measurements to suit the size of your pastry sheet.
    Cutting a square bit of puff pastry using a metal ruler
  • Score a diagonal line into the 8 top sheets of pastry only. This gives it that classic greggs steak bake look.
    Scoring the puff pastry squares using a Sharpe knife
  • Cut parchment paper into larger pieces than the pastry.
    Cutting parchment paper into eight equal squares with scissors
  • Place the pastry onto their own piece of parchment paper each.
    Holding a square bit of parchment paper with a square shape piece of puff pastry is on top
  • If you cut the pastry before the meat has cooled transfer all pastry sheets to the fridge to keep firm until the meat has cooled.
    Puff pastry square that's been scored with lines on top
  • Whisk 1 Egg with 1 splash Milk
    Whisking an egg together in a glass dish using a fork
  • Place the 8 bases (the ones not scored) with the parchment paper on 2 baking sheets.
    A large pot of steak bake filling with eight squares of puff pastry on parchment paper on two baking trays
  • Add 2-3 tablespoon of cooled steak filling, keeping at least a 1 cm edging spare ready to seal
    Eight squares of puff pastry on parchment paper filled with steak filling on two baking trays
  • Use a pastry brush to eggwash the exposed edge of the pastry
    Egg washing the edges of the puff pastry squares filled with steak bake recipe filling
  • Add cheese if desired.
    Steak filling on a sheet of puff pastry with cheese on top
  • Place the scored pastry tops on.
    Placing down the puff pastry lids over the top steak filling and pushing down the lid using fingers
  • Use a fork to seal all the edges.
    Crimping the puff pastry edges on the steak bakes using a fork
  • Now egg wash the top of all the steak bakes.
    Egg washing the steak bakes with egg wash using a brush
  • Cook in the preheated 200℃ fan / 220℃ / 425℉ Gas mark 7 oven for 20 - 25 minutes.
    Eight egg washed steak bakes on baking trays going into the oven
  • They are ready when they have puffed up with a deep golden brown colour.
    Cooked steak bakes coming out of the oven
  • Best served whilst still hot!
    A steak bake on a yellow plate
  • Enjoy!
    Pulling apart a Steak Bake with cheese

Video

Nutrition

Calories: 530kcal | Carbohydrates: 32g | Protein: 18g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 495mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg